Domain IV, Topic B, Procurement, Production, Distribution, and Service Flashcards
(90 cards)
1
Q
__________
- First functional subsystem, function of acquiring material for production
A
Procurement
2
Q
__________ __________
a) ______ center - Assigned both expense and revenue responsibilities (cafeteria)
b) ____ center - Manage expenses, but do not generate revenue (patient)
A
Purchasing department, profit, cost
3
Q
___ - _______
Request samples from vendors, open cans and compare qualities (texture, aroma, taste)
A
Can - cutting
4
Q
________, open market purchasing
a) Buyer requests quotes on specific items for specific amounts and qualities from one or more sources of supply
b) Contact made by phone or with salesman
c) Place order after considering price, quality, delivery
A
Informal
5
Q
______, competitive bid buying
a) Submit written specification and quantity needs to vendors who then submit a price
b) Bids are opened together; place order with lowest bid (price)
A
Formal
6
Q
______ _________
- Purchase goods at a specific price to be shipped later
A
Future Contracts
7
Q
_____ _______
-Use single vendor for majority of purchases
A
Prime Vending
8
Q
___________ ________
a) Personnel in one office does all purchasing for all units in that organization
b) Cost effective and time saving
A
Centralized Purchasing
9
Q
_____ or __ - __ _________
a) Involves union of separate units (hospitals), not related to a single management, for joint purchasing
b) Economic advantage of large volume purchasing
A
Group, Co - op Purchasing
10
Q
____ - __ - ____ purchasing
- Purchase products as needed for production and immediate consumption by customer, without having to store and record it in the inventory Receiving clerks take items immediately to area in which they will be used.
A
Just in time
11
Q
______ ___________
-First document used in the purchasing process, internal form used to request items from the purchasing manager
A
Purchase requisition
12
Q
_____ _____
-Completed by the buyer; written record of items ordered and quantities needed
A
Purchase order
13
Q
________ ______
- Eliminate the need to call in daily or weekly orders
A
Standing orders
14
Q
____ __ _____ (FOB)
- Products delivered with all transport charges paid
A
Free on Board
15
Q
____ __ _____ (FOB) origin
- Buyer takes ownership at seller’s location
A
Free on Board
16
Q
_________ written specifications
- Indicate quality by objective and impartial test results (graded food items, gauge of metals). Can - cutting: open cans for comparison among brands
A
Technical
17
Q
________ _____ ______________
- Indicate quality by specifying a brand name
A
Approved Brand Specifications
18
Q
___________ ______________
- Indicate quality by functioning characteristics of the product (pH level of detergents, how many dishes washed / minute)
A
Performance specifications
19
Q
___________
- Descriptions of approved products that an organization (or a department) would like all personnel (who need such a product) to use. Volume discounts can be obtained)
A
Formularies
20
Q
______ performance requirements
a) Consider past experiences with them, reliability, willingness to handle emergencies, their financial condition
b) Compare price, quality, service
c) Evaluate after several orders have been filled
A
Vendor
21
Q
______ code of ethics
- Can serve as legal agent for the organization
a) consider first the interest of your company
b) buy without prejudice
c) obtain maximum value for each dollar spent
d) denounce bribery, kickbacks
e) respect your obligations
f) avoid collusion with vendors - decline gifts and favors that could compromise your ability to make objective purchasing decisions
A
Buyer’s
22
Q
____ broker
- Does not own products; connects buyers with sellers
A
Food
23
Q
______ ______ (EP) = portion size x # servings
A
Edible portion
24
Q
Amount to purchase = ______ _______ / % yield (amount provided by 1 lb of the item)
A
Edible Portion
25
When determining how many servings can be obtained from an uncooked item, consider the _ ____ in ___________
1) subtract the amount that will be lost and convert to ounces
2) divide by portion size
Example: (30% shrinkage) (Raw 9 pounds) = 2.7 pounds lost in cooking
9 - 2.7 = 6.3 pounds remaining
Convert to ounces = 100.8
100.8 / 5 ounces = 20.16 portions`
% lost in preparation
26
________ _____ ________ (EOQ)
a) A quantitative approach to ordering staple or regularly stocked items
b) Attempts to find the quantity that minimizes both purchasing and inventory costs, determines the order size that is most economical
c) Total annual cost of restocking an inventory product depends on the number of times it is ordered each year
d) To decrease costs, place orders as seldom as possible by ordering larger quantities
e) When the cost of placing an order aligns with the cost of holding the items, EOQ is obtained
Economic Oder Quantity
27
___ = Square Root (2 (Fixed cost of making an order x sales))/ (Carrying cost of inventory x Purchase)
Economic Order Quantity
28
____ ______
- Short term forecasts; assumption that needs follow an identifiable pattern over time
1) ______ _______
- Uniformly weigh past observations (numbers are weighted equally)
2) ___________ _________
- Uses software
a) gives more recent values more weight
b) does not uniformly weigh past observation
Time series, Moving average, Exponential smoothing
29
______ ______
- Assumption that a relationship exists between the item being forecast and other factors (selling price, number of customers)
1) Medium and long term forecasts, expensive to develop
2) Example - regression analysis forecasting; assumption that relationship between variables will continue over time
Causal models
30
_________ _____
- Used when relevant data are scarce or when relationships between data do not tend to persist over time - must rely on opinions
1) ______ _________ - Expert opinions; market research, panel consensus
Subjective model, Delphi technique
31
_________ ____
| - Close to delivery docks with easy access to storage
Receiving area
32
_______
- Vendor's delivery slip that accompanies the order
a) suppliers statement of items being shipped, unit price, total expected payment
b) compare invoice against purchase order first, then items against invoice
c) inspect item, list on receiving report, store promptly
Invoice
33
_____ _____ receiving method
a) Give clerk blind invoice or purchase order listing incoming merchandise but omitting quantities, weights
b) Receiving clerk inserts these numbers into the order on the basis of a check of the delivery
c) forces clerk to make serious check of delivery
d) Takes longer and costs more in labor
Blind check
34
_____ _________ report
| - Lost items received, date, number units, unit price, supplier, PO number
Daily receiving report
35
____________ invoice
| - Use when order arrives without an invoice
substitution
36
_______ for ______
| - Lists discrepancies such as shortages
Request for credit
37
Fresh fish should arrive at =< __ degrees F. If there is any indication that frozen fish has been allowed to thaw, reject it.
41
38
___ storage
- dry, cool, dark, well ventilated, clean
a) Separate room for cleaning supplies
b) temperature 50 - 70 degrees F
c) ventilation - circulation of air removes moisture and odors
d) cartons and bags on shelves at least 6" above floor, and away from walls
e) Humidity - measured by hygrometer; 50 - 60%
1) Fresh fruits and vegetables require the highest humidity 85 - 90%
Dry
39
< __ F all potentially hazardous foods
| 1) fresh fruits and vegetables __ - __; meat, dairy, eggs __ - __
41, 40 - 45, 32 - 40
40
Frozen foods stored at _ - - __ F
0 - -10
41
Fresh eggs in shell stored _ - _ weeks; raw yolks, whites _ - _ days
3 - 5, 2 - 4
42
Fresh poultry, ground meat, fresh fish, shellfish stored _ - _ days
1 - 2
43
Steaks, chops, roasts stored _ - _ days
3 - 5
44
_____ is premeditated burglary without force, _______ is burglary with force, _________ is inventory shrinkage caused by employees stealing food
Theft, robbery, pilferage
45
_________ inventory
- Running record of balance on hand
a) updated each time an item is placed in or removed from storage
b) used in large operations that keep large quantities of product in stock
c) Generally restricted to dry and frozen storage; bread, produce, milk are not on inventory and are considered direct issues
Perpetual
46
________ Inventory
- Actual count of all goods on hand at end of accounting period
a) counted as asset on balance sheet
Physical
47
_____ _____ ________ inventory system
-determines the order point (when you must reorder the item)
(average daily use) (lead time) + safety stock
a) lead time is the number of days from placing order until delivery
b) safety stock: small back - up supply to ensure against sudden increases in use
Fixed order quantity
48
___ ____ inventory method
a) bring stock up to par level each time an order is placed regardless of the amount on hand
If par is 10, and you have 8, order 2
Par stock
49
_____ __ ____ ___ (FIFO)
- Stock rotation
a) Process of rearranging merchandise so that the older containers are in front and are issued first. Takes extra work but pays off by eliminating the problem of stale merchandise
First in, First out
50
____ - ___ inventory method
- Stock is allowed to deplete to safety level before new order is placed. Establish minimum and maximum amounts to have on hand
a) order goods when minimum is reached and only in the amount needed to reach the maximum level
b) amount of item ordered will be the same each time it is ordered
Mini - max
51
___ inventory classification system
a) Small amounts of product account for major portion of inventory value
b) the relative importance of each inventory item is measured by how much the total value of prchases is for that item each year. This is the activity level.
c) 15 - 20% of the total # of item in stock constitute 75 - 80% of the total annual value of purchases = A items (vital, high value)
d) 60 - 65% of inventory items comprise only 5 - 10% of the value = C items (trivial, low value)
e) items between the A and C ranges are in the B class (moderate, medium value)
f) Tightest possible controls needed for A items (most expensive, often proteins)
ABC
52
______ ________ price
| - Based on actual purchase price of the product; count products; add value f all products on hand
Actual purchase
53
________ _______ purchase price
1) Based on average price paid for products over time
2) multiply number of units of each product in opening inventory and those purchased during the month by the purchase price
3) Add these prices and divide by the total number of units
Weighted average
54
_____ __ _____ ___ (FIFO)
- Based on last price paid multiplied by number of units on inventory
1) Uses most recent prices so tend to price inventory high
First in First Out
55
____ __ _____ ___ (LIFO)
- Uses oldest price paid for an item in inventory
1) Usually underestimates value of current inventory
2) Current purchases are largely made to meet current production demands
Last In First Out
56
______ ________ _____
| - Last price paid for the product, simple and fast
Latest purchase price
57
_______ Procedures
a) Removed on written order only (storeroom requisition or issue sheet)
b) Locked, well organized, one person in control
c) central ingredient room - quality control measure; assure storage, inventory, production control; saves food costs
Issuing
58
The ______ ______ is a single digit which identifies the type of product
Number system
59
The _______ ____ is a unique code assigned by the manufacturer.
Product code
60
The _____ _____ is an additional digit used to verify that a bar code has been scanned correctly
Check Digit
61
_________ is the line that forms between two immiscible liquids (oil and water)
Interface
62
Most __________ are slightly acidic with a relatively high pH
1) Necessary to process them at a temperature higher than 212 F to destroy botulism
2) Pressure cooker can be used to can low acid vegetables because it reaches a temp higher than 212 F
3) Beets are sometimes pickled with vinegar (acetic acid) which lowers the pH, and can now be canned in a boiling bath
vegetables
63
____ conductors of heat
| - Copper, cast iron, aluminum
Good
64
____ conductors
| -Glass, stainless steel
Poor
65
__________ is heated air moved with a fan
convection
66
_________ use of magnetic vibrations to excite the molecules of metal cooking surfaces
1) Burner has no open flame, burner surface does not get hot
2) Pan itself is the original generator of the cooking heat transferred to food by conduction
3) Faster heat, no wasted heat
Induction
67
_________ is infrared waves coming from glowing heat (gas flame, charcoal, electrical element, toasting, broiling)
Radiation
68
_________ - causes kinetic action (friction that cooks food)
a) Affects only water molecules, penetrates two inches into food
b) Standing time is the subsequent distribution of heat by conduction when the magnetron is turned off
c) In food service, mainly used to heat prepared foods; on demand feeding
d) Disadvantage - uneven heat, lack of browning in food cooked short time; simmer or stew to tenderize is not possible; limited to small amounts
Microwave
69
__________ Foods
a) composed of a variety of natural an/or synthetic ingredients texturized and modified to simulate the appearance and taste of a particular product
b) advantages- consistent in year round availability, taste, appearance nutrient content; long shelf life
c) meat analogs - isolated soy protein, vegetable protein, fat, CHO, vitamins, minerals, flavor, color (less fat than meat, about 50% protein, no saturated fat)
d) seafood analogs - soy blended with fish, retains flavor, reduces weight loss
Engineered
70
_____
| -Warm (77 - 86 F), damp, dark conditions, grow best on acid, neutral, sweet foods
Molds
71
______
| - Water, energy, acid medium in oxygen, 77 - 86 F
Yeasts
72
________
- Need abundant moisture, neutral foods, 68 - 113 F
- Aerobic or anaerobic
- Destroyed by temperatures of pasteurization (145 F 30 min)
- Danger Zone 41 - 135 F
Bacteria
73
______ foods
a) lasts up to one year
b) done under high pressure for short time to preserve quality
c) bacteria grow best at pH near neutrality
- high acid foods support less bacterial growth
- botulism more readily destroyed by heat in acid
- if pH is low (=< 4.5), acid is high; use boiling water (stawberries, apples)
- if pH is high (>4.5), acid is low; use pressure cooker (carrots, beets, peas)
d) calcium compounds are additives used as humectants; retain moisture, increase firmness, tenderness
Canned
74
________ preservatives
| a) BHA, BHT - antioxidants for fatty products
Chemical
75
P______
E_________
R_____
T________
1) Shows relationships among phases of a project
2) Shows what activities must await completion of other tasks and which activities can be performed concurrently
3) Can calculate total amount of time to complete
4) Need sequencing requirements, estimate of time for each activity
5) Network diagram - graphical representation (events shown with circles, activities shown with straight lines, sequencing shown with arrows)
6) A path is a sequence of connected activities
7) Critical path (longest pathway through) determines the minimum time for completion (helps determine labor costs)
Program
Evaluation
Review
Technique
76
____________ - tenderness firmness; baked custards
Penetrometer
77
____________ - measures viscosity of liquids that flow on an incline plane or on a rotational basis
Viscosimeter
78
____ - ______ ____ - measures viscosity of liquids or semi solid foods that flow on a flat surface
Line spread test
79
________ _______
- Compares lightness of products (egg white foams); ratio of the density of a food to that of water; weight of a given volume of sample divided by weight of same volume of water
Specific gravity
80
____________ production systems
- All preparation done on premises where meals are served, foods are prepared and served the same day (immediate service)
a) Advantages - more adaptable to individual preferences, menu flexibility, low distribution costs, less freezer storage needed
b) disadvantages - Uneven stressful workday, productivity lower, high labor costs
Conventional
81
___________ delivery system
- Trays set up close to production under common supervision
a) Heated/refrigerated carts; heated pellets
b) Insulated trays - concern is how quickly can the rray be delivered
Centralized
82
_____________ delivery system
- Used where distance from kitchen to patient is great
a) Bulk food delivered; trays set up in areas separate from production, close to customer
b) duplicate of equipment, employees, supervisors
Decentralized
83
_________ ____ delivery system
| - Built in corridors (monorail), expensive
Automated cart
84
__________ - _________ food production system
- centralizes procurement and production; food production (kitchen) and service areas (patients) are in separate facilities
a) Menu items are in bulk or portioned, then frozen, chilled or hot held; carriers are filled at the commissary and delivered to the service units
b) Advantages - uniform quality of products for all units, economics - centralized, large volume purchasing, no duplicate equipment or personnel
c) Equipment and personnel operate at a high efficiency rate during the day with no idle periods; need highly skilled personnel
d) disadvantages - delivery and safety issues; has 9 critical control points
Commissary - Satellite
85
_____ ________ (cook - chill, cook-freeze) production system
- Not produced for immediate service but for inventory and subsequent withdrawal
a) foods are prepared on site, then frozen, chilled, for later use; requires blast chiller or freezer, adequate storage
b) distinct feature: separation between time of preparation and time of service
c) Food may be held 1 - 5 days (blast chilling); up to 45 days (tumbled chilled), up to 3 - 4 months (cook freeze)
d) Chilled bulk foods should be brought down to 37 F in 90 minutes or less
e) sous vide - process that seals raw, fresh food items in plastic pouches to allow chilled storage and then cooking in boiling water, prior to service
Ready - prepared
86
________________ of ready prepared foods
1) Microwaves
2) Convection oven: food heated in bulk; reaches temperature more rapidly
3) Integral heat system
4) Immersion technique: heat pouches of food in boiling water or steamers
Rethermalization
87
________ waiter service
| - Waiter takes order; food portioned onto plates in kitchen
American
88
_____ waiter service
| - Portions brought to table on platter; waiter complete preparation at table
French
89
_______ waiter service
| - Prepared and portioned in kitchen; brought to table on serving platters (family style)
Russian
90
_______ waiter service
| - Preset menu and service
Banquet
